Tuscan Grilled Porterhouse Steak And Lobster Tails

Preparation

Preheat grill on high. Preheat the oven to 325 degrees F.

1. Line a sheet pan with foil and place a rack big enough to hold the steak on the pan.

2. Slice 2 lemons into 1/4-inch thin rounds and set aside.

3. Combine 2 tbls. of olive oil with the salt and pepper. Brush this mixture on the steak and season lobster tails with 1 tbls olive oil, salt and pepper. Rub both the steak and lobster with the sprig of rosemary.

4. When the grill is hot and you are ready to put the steak on the grill, squeeze the juice of 1 lemon over the steak and the lobster.

5. Sear both sides of the steak on the grill to form a crust and transfer to the rack on the baking pan. Place in the pre-heated oven and roast uncovered until it has reached the desired doneness; an internal temperature of 125 degrees for rare, 130 degrees for medium and above 155 degrees for well done. Remove from the oven, tent with foil and let it rest for 10 minutes before carving.

6. While steak is roasting, mix together remaining olive oil, with the juice and zest of the remaining lemons, the minced roasted garlic and the rosemary.  Season with salt and pepper as needed.

7. Grill the lemon slices on both sides and reserve for garnish.

8. Preheat the grill again when the steak is out of the oven. Grill the marinated lobster tails for 3-4 minutes on each side.

9. To serve, remove strip steak from one side of the bone and remove the small piece of tenderloin from the other side of the bone. Slice the meat across the grain. Sprinkle with the olive oil and lemon juice mixture, garnish with grilled lemons.

10. Serve the steaks with the grilled lobster tails.